Restaurant August's BLT: Buster Crab, Lettuce, and Tomato Sandwich Recipe

Name: Restaurant August's BLT: Buster Crab, Lettuce, and Tomato Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup canola oil; 4 buster crabs; 1 teaspoon kosher salt, plus more to taste; 1 teaspoon freshly ground black pepper, plus more to taste; 1 cup all-purpose flour; 1 cup cornmeal; 2 cups red, yellow, and green grape tomatoes, peeled; 1/2 teaspoon 25-year-old balsamic vinegar; 1/4 teaspoon minced chives, plus 1 teaspoon chopped chives for garnish; 4 teaspoons extra-virgin olive oil; 4 slices brioche, toasted; 4 teaspoons aioli; 1 tablespoon micro greens, or any lettuce sprout; 1 tablespoon chive oil, for garnish, optional; 1 tablespoon beet juice, for garnish, optional

Servings: persons

1 cup canola oil
4 buster crabs
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 cup all-purpose flour
1 cup cornmeal
2 cups red, yellow, and green grape tomatoes, peeled
1/2 teaspoon 25-year-old balsamic vinegar
1/4 teaspoon minced chives, plus 1 teaspoon chopped chives for garnish
4 teaspoons extra-virgin olive oil
4 slices brioche, toasted
4 teaspoons aioli
1 tablespoon micro greens, or any lettuce sprout
1 tablespoon chive oil, for garnish, optional
1 tablespoon beet juice, for garnish, optional

1
In a large saute pan, heat the canola oil over a medium-high flame.
2
Season the buster crabs with 1 teaspoon each salt and pepper.
3
Season the flour with salt and pepper and combine with the cornmeal in a shallow dish or large bowl.
4
Toss crabs in the mixture to coat.
5
Carefully place the crabs into the hot oil and cook for 1 minute on each side.
6
Remove from pan and drain on paper towels.
7
Meanwhile, season the tomatoes with salt, pepper, vinegar, 1/4 teaspoon chives, and olive oil.
8
Place the tomatoes over the toasted brioche croutons and place on a serving plate.
9
Place drained crabs over the tomatoes and top each of them with a dollop of aioli.
10
Place micro greens or any lettuce sprout on top of aioli.
11
To serve, garnish plate with additional chopped chives, chive oil, and beet juice, if desired.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup canola oil, 4 buster crabs, 1 teaspoon kosher salt, plus more to taste, 1 teaspoon freshly ground black pepper, plus more to taste, and more.

Yes, Restaurant August's BLT: Buster Crab, Lettuce, and Tomato Sandwich falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Restaurant August's BLT: Buster Crab, Lettuce, and Tomato Sandwich

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